Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity
Probiotics and epigallocatechin gallate (EGCG) are sensitive to external conditions. In order
to improve the survival rate of Lactobacillus plantarum (LP) and the activity of EGCG during …
to improve the survival rate of Lactobacillus plantarum (LP) and the activity of EGCG during …
Self-reinforced multifunctional starch nanocomposite film for litchi fruit postharvest preservation
Y Yu, J Zhou, Q Chen, F Xie, D Zhang, Z He… - Chemical Engineering …, 2024 - Elsevier
Consumers enjoy fruit because of its delicious flavor and nutritional value. However, fruit is
also prone to oxidation and microbial infection after picking. Therefore, it is imperative to …
also prone to oxidation and microbial infection after picking. Therefore, it is imperative to …
Solubility-permeability interplay of a supersaturated lutein delivery system constructed by glycosylated stevioside and hydroxypropyl-methylcellulose
S Luo, Y Zhang, J Song, Y Li, C Wu, C Zhang - International Journal of …, 2024 - Elsevier
This study investigated the solubilizing capacity of glycosylated stevioside/hydroxypropyl-
methylcellulose (stevia-G-HPMC) complexes with varying mass ratios on lutein. The impact …
methylcellulose (stevia-G-HPMC) complexes with varying mass ratios on lutein. The impact …
Co-assembly of quinoa protein isolate and shellac as nano-vehicles for naringenin: Characterization, formation mechanism, release behavior and cellular uptake
YY Chen, QM Li, LH Pan, JP Luo, XY Li, XQ Zha - Food Hydrocolloids, 2024 - Elsevier
Naringenin (Nar) is a natural flavonoid with diverse health-promoting benefits. However, the
bioavailability of Nar is significantly restricted due to its poor water-solubility, instability under …
bioavailability of Nar is significantly restricted due to its poor water-solubility, instability under …
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
T Tang, X Gao, J Li, L Gu, C Chang, Y Su, Y Yang - Food Hydrocolloids, 2024 - Elsevier
The egg yolk powder (EYP) was modified in this study by incorporating the tea polyphenols
(TP), rosemary extract (RE), curcumin (CC), ascorbic acid (AA), and vitamin E (VE) to create …
(TP), rosemary extract (RE), curcumin (CC), ascorbic acid (AA), and vitamin E (VE) to create …
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics
T Zhang, S Li, M Yang, Y Li, X Liu, X Shang, J Liu, Z Du… - Molecules, 2024 - mdpi.com
Egg white proteins pose notable limitations in emulsion applications due to their inadequate
wettability and interfacial instability. Polyphenol-driven alterations in proteins serve as an …
wettability and interfacial instability. Polyphenol-driven alterations in proteins serve as an …